All the comfort of chicken pot pie on a golden, chewy sourdough focaccia.
SERVES8–10
PREP45 min
BAKE25–30 min
HEAT425°F
THE STORY
Midwestern comfort food, rebuilt as focaccia.
Brandon’s finished version held the creamy chicken filling without a soggy bottom and landed the balance between bread and topping. Dill connected it back to chicken-and-dumplings comfort while the browned chicken and edges gave it structure.
The dimples matter: they catch the buttery filling instead of letting it slide off the bread.
Method
Make dough overnight.Mix flour, starter, and water until shaggy. Rest 30 minutes; add salt and oil. Stretch and fold every 30 minutes for 2 hours, then ferment 8–12 hours.
Make filling.Cook onion, carrots, and celery in butter 5–6 minutes. Add garlic for 1 minute, then flour for 1 minute. Whisk in broth and milk and thicken 3–4 minutes. Add seasonings, chicken, and peas; cool slightly.
Assemble.Stretch dough into an oiled 9×13 pan and dimple with oiled fingers. Spread filling over the dough, leaving a ½-inch border, and drizzle lightly with oil.
Top and bake.Brush border and dimples with egg. Add flaky salt and thyme. Bake at 425°F for 25–30 minutes until golden and bubbling.
Rest.Wait 10 minutes before slicing so the filling can set.
The dough can be made 24 hours ahead and the filling one day ahead. Reheat at 350°F to keep the crust crisp.
Comments
Loading comments…